Blackberry Ginger Chutney with Prosciutto Roses on Savory Butter Puff Crackers

Prep: 20 Minutes

Cook: 35 Minutes

Serves: 24

This recipe was provided by: Gloria Ferrer

This glorious appetizer from Suzanne Clark, a Los Angeles Glorious Bites 2016 Semi-Finalists pairs perfectly with Sonoma Brut sparkling wine. The blackberry ginger chutney over a savory butter puff cracker is topped with prosciutto and basil. The characteristics of apple and citrus in the wine mesh well with the savory flavors from this recipe.

Ingredients

Blackberry Ginger Chutney

2 tablespoons of butter

¼ cup of red onion, diced

1 cup of fresh blackberries

2 tablespoons of blackberry balsamic vinegar

2 tablespoons of diced galangal (Thai ginger)

1 tablespoon of lime zest

1/4 cup of dark brown sugar

½ cup of water

½ teaspoon salt

2 tablespoons of fresh lime juice

1 teaspoon of cornstarch

Savory Butter Puff Crackers

1/4 cup of butter, cut into small pieces

1 cup of Swiss and Gruyere cheese blend, grated

3/4 cup flour (plus a little more for dusting)

1/2 teaspoon salt

1-2 tablespoon of heavy cream

1 teaspoon fresh ground black pepper

1 teaspoon of dried tarragon

Garnishes

24 pieces of Niman Ranch prosciutto, about 1’x3 inches long

24 pieces of small basil leaves

Directions

Preheat oven to 350°.

Line a baking sheet with parchment paper or a silicone mat.

To begin Blackberry Ginger Chutney, place butter and onions in a saucepan and cook until softened. Add blackberries, ginger, lime zest, brown sugar, water, and salt. Bring to a boil and then reduce to a simmer. Cook until berries break down and liquid is almost all reduced, about 15 minutes. Stir together lime juice and cornstarch. Cook for 2 minutes, remove from heat.

Place butter, cheese, flour, salt and pepper in food processor, and pulse until ingredients turn into coarse crumbs. Add cream and process until dough forms. Remove dough from food processor and form into a ball. Slightly flatten dough on floured work surface. Sprinkle top of dough with black pepper and tarragon. Roll out dough to a rectangle, about 1/8″ thick. Using a pizza cutter, cut dough into two-inch squares. Using a spatula, transfer crackers to prepared baking sheet. The crackers will puff up, but not spread much, so you can place them close together. Bake for 12-15 minutes, until edges start to brown, do not over bake. Let crackers cool on a wire rack.

While crackers are baking, create roses. Fold over the top edge of prosciutto. Loosely roll to resemble a rose.

To serve, place a dollop of Blackberry Ginger Chutney on the center of a Savory Butter Puff. Place prosciutto rose along with a fresh basil leave in the center to garnish.